Carrots and Brussels Sprouts

Carrots and Brussels Sprouts
Photo by Quentin Bacon


  • 1 pound carrots
  • 1 pound Brussels sprouts
  • 1/3 cup water
  • 1 tablespoon cider vinegar
  • 2 tablespoons shallot
  • 3 tablespoons unsalted butter

Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes....

View full recipe at Epicurious


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